Recipe Background
A bacon-vodka pasta born from wedding prep chaos, perfect for sharing.
It was the week before my brother's wedding, a whirlwind of last-minute prep and laughter, when I first tried my hand at this pasta dish. The family kitchen buzzed with activity, half-filled with siblings debating centerpiece colors while the rest of us contemplated the menu for the rehearsal dinner. As the 'culinary expert,' it was my responsibility to whip up something memorable and comforting. One glance at the pantry and I was sold—bacon, tomato paste, and vodka? This was going to be fun. I always keep a stash of thick-cut bacon because its richness elevates any dish, especially when paired with a splash of vodka for that unexpected kick.
While chopping the onions and crushing garlic alongside my dad, I learned the art of patience. 'Slow and steady wins the race,' he chuckled as I turned the skillet down to medium, letting the garlic and oregano come alive slowly, coalescing with the red pepper flakes just right. One chef-y tip that day: stir continuously when adding tomato paste to ensure it deepens in color without sticking, a surefire secret for a bolder sauce. With the fussiness of pasta close behind, the creamy whirl of ricotta on top was my unsung hero. It balanced the rich, savory elements with a touch of lightness, nature’s perfect counterpoint to the Pecorino's sharp embrace.
The night was magical, filled with candlelit toasts and forks clinking. My brother and his bride-to-be beamed like stars, and everyone agreed—this pasta was the dish they didn't know they needed. Each bite was a delightful reminder of that pivotal week, like the warm hug of family and the excitement of a new family chapter about to begin.
Ingredients
- 1 tablespoon olive oil
- 4 slices thick-cut bacon coarsely chopped
- 1 1/2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 4 large cloves garlic peeled and crushed
- 1 medium yellow onion finely chopped
- kosher salt to taste
- ground black pepper to taste
- 5 tablespoons tomato paste preferably double-concentrated
- 3/4 cup vodka
- 1 (16-ounce) box fusilli can substitute penne or rigatoni
- 1 cup heavy cream
- 1 cup Pecorino Romano or parmesan cheese finely grated, divided
- 1 cup whole milk ricotta cheese
- basil optional, to taste, finely chopped, for garnish
Directions
- Bring a large pot of salted water to a boil.
- In a large, high-sided skillet over medium-high heat, add the oil.
- Add the bacon and cook, while stirring occasionally, until the bacon is crispy at the edges, about 5 minutes.
- Leave 3 tablespoons of the bacon drippings in the skillet, and then reserve the remainder in a measuring cup.
- Reduce the heat to medium.
- Place the skillet with the bacon pieces and the 3 tablespoons of bacon drippings over medium heat.
- Add the red pepper flakes, the oregano, and the garlic to the skillet and cook, while stirring constantly, until fragrant, about 30 seconds.
- Add the onions, the salt, and the pepper and stir to combine.
- Increase the heat to medium-high and cook the onion mixture, while stirring, until the onions are translucent, about 5 minutes. If the onions start to look dry, add the extra reserved bacon drippings, as needed.
- Add the tomato paste to the skillet and cook, while stirring constantly, until it darkens in color, about 3 minutes.
- Turn off the heat.
- Add the vodka and stir to combine.
- In the pot with the salted, boiling water, add the pasta and cook until 2 minutes shy of al dente, according to the package directions.
- Place the skillet with the vodka sauce mixture over high heat and cook, while stirring constantly, until it is reduced by 3/4, about 2 minutes.
- Add the heavy cream and bring the sauce mixture to a simmer.
- Transfer the skillet from the heat.
- Reserve 2 cups of the pasta water and drain the remaining pasta water.
- Add the pasta, 1 cup of the pasta water, and all but 2 tablespoons of the Pecorino Romano to the sauce mixture and reduce the heat to medium-high.
- Cook, while stirring vigorously and moving the pan back and forth, until the sauce coats the pasta in nice gloss, about 5-7 minutes. If the pasta seems too dry, add the remaining pasta water, as needed.
- Remove and discard the garlic cloves.
- Taste the sauce and season it with more of the salt and more of the pepper, as needed.
- Divide the pasta mixture between serving plates.
- Top each serving plate evenly with the remaining Pecorino Romano.
- Dollop each of the pasta mixtures with about 3 tablespoons of the ricotta.
- Serve garnished with the basil.
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